SOUTHERN CHICKEN AND DUMPLINGS

Cook Time: 2 hrs | Prep Time: 40 mins | Serves: A lot

A big thanks to my Grandma for teaching me this spectacular recipe! Growing up, my Granny made this all the time! Since then, it has become my comfort food! I love eating this with French toast or any bread works! I have tried adding garlic chilli oil in it and it was divine! I suggest you add it too on every serving. Do it and you can thank me later. Have a blessed day, friends. Enjoy!

Ingredients:

4 cups all-purpose flour

2 tablespoon baking powder

1 teaspoon salt

6 tablespoon butter flavour shortening

1 1/2 cups buttermilk

1 chicken–about med size

4 boiled Eggs

3 teaspoon black pepper

Directions:

Step 1: In a large pot with boiling water, add in the whole chicken. Cook until the meat falls apart.

Step 2: Keep the chicken stock boiling and debone the chicken.

Step 3: In a large mixing bowl, add in 3 ½ cups of flour, baking powder, and salt. Whisk until well mixed.

Step 4: Create a small hole in the middle of the flour mixture and 1 cup buttermilk and 5 T Crisco. Mix using your hands until it forms in a ball. Add more buttermilk and Crisco if needed.

Step 5: Sprinkle flour on a flat surface. Place a handful of the batter and roll until thin.

Step 6: Slice the dough into small squares and drop them into the boiling stock. Stir and sprinkle pepper.

Step 7: Add in the deboned chicken and reduce the heat to low. Allow the mixture to simmer.

Step 8: Slice the hard-boiled eggs and toss them into the pot.

Step 9: Cook for 1 hour while stirring from time to time.

Step 10: Ladle into serving bowls.

Step 11: Serve and enjoy!